Table of Contents
Introduction
There’s something magical about a dish that looks as festive as it tastes. Cranberry Brussels Sprouts are roasted until golden and tender, then tossed with tangy dried cranberries and a touch of sweetness for balance. The result is a colorful, flavor-packed side dish that feels just right for holidays but simple enough for weeknight dinners. The sweet-tart cranberries pair beautifully with the nutty flavor of roasted Brussels sprouts, creating a dish that’s both elegant and comforting.
A Festive Family Favorite
From Yiayia’s Market Baskets to Our Holiday Table
Growing up in Greece, Brussels sprouts weren’t a staple in Yiayia’s kitchen, but she adored cooking with seasonal produce. I remember her baskets filled with vibrant fruits and vegetables, each chosen with care. That tradition of celebrating what’s in season carried into my own kitchen in New York, where Brussels sprouts appear everywhere once fall arrives.
The first time I paired them with cranberries was during one of our first holiday dinners as a family. I wanted something colorful to brighten the table and balance the richness of the turkey and gravy. Emily loved how the cranberries “looked like little jewels,” Marek appreciated the mix of tangy and savory flavors, and my mother Elizabeth said it reminded her of the festive dishes she grew up with in the Midwest. From that year on, Cranberry Brussels Sprouts became a permanent holiday tradition.
Why This Dish Shines
What makes this recipe so special is its balance. The Brussels sprouts roast up crispy and nutty, while the cranberries bring a burst of sweetness and tang. A drizzle of balsamic glaze ties everything together, giving the dish a restaurant-quality finish with hardly any effort. It’s quick to prepare, stunning on the table, and endlessly adaptable — you can add toasted pecans for crunch or a sprinkle of Parmesan for richness.
For our family, Cranberry Brussels Sprouts is more than just a side dish. It’s a way to celebrate the season, brighten our plates, and add a touch of festive joy to any meal.
Ingredients & Preparation
The Brussels Sprouts Base
The heart of this dish is fresh Brussels sprouts. Look for firm, bright green sprouts with tightly packed leaves. Slice off the ends and halve them so they roast evenly and get those irresistible caramelized edges. A quick toss with olive oil, salt, and pepper is all it takes to transform them into something golden, nutty, and delicious once roasted.
To bring out their best flavor, roast them in a hot oven at 400–425°F. The high heat crisps up the outer leaves while keeping the centers tender. This simple method makes the perfect canvas for adding festive flavors.
Cranberries & Flavor Boosters
Dried cranberries are the star addition that turn this into a holiday-worthy side. Their sweet-tart flavor balances the earthy Brussels sprouts beautifully. You can use unsweetened cranberries for a tangier bite, or sweetened ones for a softer flavor.
To tie everything together, balsamic vinegar or balsamic glaze adds a rich tang with just enough sweetness. A drizzle after roasting elevates the dish from everyday to something that feels special.
Optional add-ins make this recipe even more versatile. Toasted pecans or walnuts add crunch, Parmesan or feta cheese brings creamy saltiness, and a touch of maple syrup enhances the caramelized flavor. Marek loves the version with Parmesan, Emily prefers the nutty crunch of pecans, and my mother Elizabeth says she likes it best with just a simple balsamic drizzle.
Insert Ingredients Image here — rustic flat lay with halved raw Brussels sprouts, olive oil, dried cranberries, balsamic glaze, salt, pepper, pecans, Parmesan cheese, maple syrup, and fresh parsley arranged on a wooden board.
Step-by-Step Instructions
Roasting the Brussels Sprouts
Start by preheating your oven to 425°F (220°C). Trim the ends of 1 ½ pounds of Brussels sprouts and slice them in half. Place them in a large mixing bowl, drizzle with 2–3 tablespoons of olive oil, and season with salt and black pepper. Toss until every piece is lightly coated.
Spread the Brussels sprouts in a single layer on a parchment-lined baking sheet. Avoid overcrowding — if the pan is too full, they’ll steam instead of roast. Roast for 20–25 minutes, flipping halfway through, until the edges are browned and the centers are tender.
Insert Step Image 1 here — halved Brussels sprouts spread on a baking sheet, drizzled with olive oil and sprinkled with salt and pepper, ready for roasting.
Adding Cranberries & Finishing Touches
Once the sprouts are roasted, remove them from the oven and transfer to a serving bowl. Stir in ½ cup of dried cranberries, letting the residual heat soften them slightly. For extra flavor, drizzle 1–2 tablespoons of balsamic glaze (or reduced balsamic vinegar) over the top and toss gently to coat.
Optional add-ins take this dish to the next level. Add ½ cup of toasted pecans for crunch, sprinkle with Parmesan cheese for a savory boost, or drizzle with a touch of maple syrup to enhance the natural sweetness. The beauty of this recipe is how easily you can adapt it to your family’s tastes.
Insert Step Image 2 here — roasted Brussels sprouts in a serving bowl topped with dried cranberries, drizzled with balsamic glaze, and sprinkled with pecans.
Variations
For a festive twist, add fresh pomegranate seeds before serving for a jewel-like pop of color. For a creamy element, crumble in feta or goat cheese. If you’re prepping ahead, roast the sprouts in advance and add the cranberries and glaze just before serving to keep them fresh and vibrant.
Serving & Storage Ideas
Cozy Serving Suggestions
Cranberry Brussels Sprouts are a dish that feels just as much at home on a weeknight table as it does on a holiday spread. For everyday meals, I love serving them alongside roasted chicken, baked salmon, or even a simple grain bowl for a healthy boost of flavor. Their sweet-and-savory profile pairs especially well with earthy grains like farro or quinoa.
During the holidays, this dish shines as a colorful and festive side. The bright green Brussels sprouts and ruby-red cranberries bring instant cheer to the table, complementing everything from turkey and ham to vegetarian mains like stuffed squash. Marek enjoys his sprinkled with Parmesan, Emily loves the cranberries (she calls them “little jewels”), and my mother Elizabeth insists on adding a handful of toasted pecans for crunch. For entertaining, I like to arrange them on a rustic platter, drizzle with extra balsamic glaze, and garnish with fresh parsley or pomegranate seeds — it looks as good as it tastes.
Insert Serving Image here — roasted Cranberry Brussels Sprouts arranged on a festive platter, garnished with balsamic glaze, parsley, and pomegranate seeds, with holiday table décor in the background.
Storage & Leftovers
Cranberry Brussels Sprouts keep well, making them an excellent option for meal prep or holiday planning. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 375°F oven for 8–10 minutes until hot and slightly crisp again.
For a fresh spin on leftovers, toss them into a salad with spinach, goat cheese, and walnuts, or mix them into a warm grain bowl with quinoa and chickpeas. They’re also delicious tucked into wraps for a quick lunch the next day.
Print
Cranberry Brussels Sprouts – The Ultimate Festive & Flavorful Holiday Side Dish
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cranberry Brussels Sprouts are roasted until golden and crispy, then tossed with sweet-tart dried cranberries and a drizzle of balsamic glaze. This festive side dish is perfect for the holidays but easy enough for weeknight dinners. Add toasted pecans or a sprinkle of cheese for extra texture and flavor.
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2–3 tablespoons olive oil
- Salt and black pepper, to taste
- ½ cup dried cranberries
- 1–2 tablespoons balsamic glaze or reduced balsamic vinegar
- Optional: ½ cup toasted pecans or walnuts
- Optional: 2 tablespoons maple syrup
- Optional: Grated Parmesan or crumbled feta cheese
- Optional: Fresh parsley or pomegranate seeds for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper in a large bowl.
- Spread them cut-side down on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until crispy and golden.
- Transfer roasted sprouts to a serving bowl. Add dried cranberries and toss gently.
- Drizzle with balsamic glaze and add optional toppings like nuts, maple syrup, or cheese if desired. Garnish with fresh herbs or pomegranate seeds and serve warm.
Notes
For best results, serve immediately after adding toppings. You can roast the Brussels sprouts a day ahead and reheat before adding cranberries and glaze. Leftovers keep in the fridge for 3 days and reheat well in the oven or skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Holiday, Fall
- Method: Roasted
- Cuisine: American, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries are much more tart. To balance, roast them with a drizzle of honey or maple syrup before mixing with the Brussels sprouts.
How do I make Brussels sprouts less bitter?
Roasting at high heat helps caramelize the natural sugars, reducing bitterness. Pairing them with cranberries and balsamic glaze also balances the flavor.
Can I make Cranberry Brussels Sprouts ahead of time?
Definitely. Roast the Brussels sprouts up to a day in advance, then reheat and toss with cranberries and glaze just before serving for the freshest taste.
What can I add for more flavor or texture?
Toasted pecans, walnuts, Parmesan cheese, or even pomegranate seeds all add delicious texture and festive flair.
Conclusion
Cranberry Brussels Sprouts are more than just a side dish — they’re a celebration of color, flavor, and seasonality. With caramelized Brussels sprouts, tangy cranberries, and a drizzle of balsamic glaze, this dish strikes the perfect balance of savory and sweet. For our family, it’s become a holiday must-have. Emily adores the cranberries, Marek loves the nutty crunch of pecans, and my mother Elizabeth insists it’s “the most festive dish on the table.”
What I love most is how adaptable it is. Whether you serve it simply with olive oil and balsamic or dress it up with cheese, nuts, and pomegranate seeds, it never fails to impress. It’s quick enough for weeknights yet elegant enough for Thanksgiving or Christmas dinner. Each bite is a reminder that the best recipes don’t just feed us — they bring color, joy, and togetherness to the table.
👉 I hope you enjoyed making these festive Cranberry Brussels Sprouts—a savory-sweet side dish that’s as beautiful as it is delicious. 🥦🍒✨ With caramelized Brussels sprouts and bursts of tart cranberry, it’s the perfect addition to Thanksgiving, Christmas, or any cozy fall dinner.
Looking for more sides and mains to pair with it? Our juicy Crockpot Garlic Butter Steak Bites bring rich, savory flavor, while our hearty Slow Cooker Lasagna Soup makes a comforting main dish. For something lighter, our Gluten-Free Greek Quinoa Salad balances the bold flavors beautifully.
Want more holiday-perfect sides? SANTMD’s Rustic No-Knead Rosemary Garlic Bread is warm and crusty for pairing, while their Sausage Cornbread Casserole adds hearty comfort to the table.
And if you’d like more family-style mains, DanaRecipes offers delicious comfort foods like Chicken Alfredo Lasagna or their cheesy Chicken Parmesan Pasta Skillet—both perfect for serving with a seasonal veggie side.
Feel free to join us on our Facebook Page and Facebook Group for updates and community engagement. Don’t forget to check out our Pinterest.